Raspberry Topped Fudgy Cheesecake

Health score
1%
Raspberry Topped Fudgy Cheesecake
190 min.
24
279kcal

Suggestions


Indulge your sweet tooth with our delightful Raspberry Topped Fudgy Cheesecake, a dessert that promises to impress at any gathering! This luscious treat combines the rich, fudgy goodness of chocolate cake with the creamy texture of cheesecake, all topped off with a vibrant raspberry finish. Perfect for parties, family gatherings, or simply a cozy night in, this dessert is sure to be a crowd-pleaser.

With a preparation time of just 190 minutes, you can easily whip up this decadent cheesecake that serves 24 people, making it an ideal choice for larger celebrations. The combination of Betty's Super Chocolate Fudge Cake Mix and creamy ingredients creates a mouthwatering base that is both satisfying and rich. The addition of Yoplait® Original yogurt adds a subtle tanginess, perfectly balancing the sweetness of the chocolate frosting and the raspberry pie filling.

Not only is this cheesecake a feast for the taste buds, but it also offers a stunning presentation. The vibrant raspberry topping adds a pop of color, making it a visually appealing centerpiece for your dessert table. Whether you’re serving it at a birthday party, holiday gathering, or just because, this Raspberry Topped Fudgy Cheesecake is sure to leave everyone asking for seconds. So gather your ingredients, roll up your sleeves, and get ready to create a dessert that will be remembered long after the last bite!

Ingredients

  • box chocolate cake mix 
  • 0.5 cup butter softened
  • 16 oz cream cheese softened
  • oz raspberries red yoplait®
  • 16 oz chocolate frosting 
  •  eggs 
  • 1.5 cups peach pie filling 

Equipment

  • bowl
  • frying pan
  • oven
  • hand mixer

Directions

  1. Heat oven to 325°F. Lightly grease or spray bottom only of 13x9-inch pan.
  2. In large bowl, beat dry cake mix and butter with electric mixer on low speed until crumbly; reserve 3/4 cup. Press remaining crumbly mixture in bottom of pan.
  3. In same bowl, beat cream cheese, yogurt and frosting on medium speed until smooth. Beat in eggs until blended.
  4. Pour over mixture in pan.
  5. Sprinkle with reserved crumbly mixture.
  6. Bake 40 to 45 minutes or until center is set. Refrigerate uncovered at least 2 hours before serving. For bars, cut into 6 rows by 4 rows.
  7. Serve bars with a dollop of pie filling. Store covered in refrigerator.

Nutrition Facts

Calories279kcal
Protein4.51%
Fat52.85%
Carbs42.64%

Properties

Glycemic Index
2.21
Glycemic Load
0.38
Inflammation Score
-4
Nutrition Score
4.4252173952434%

Flavonoids

Cyanidin
3.24mg
Petunidin
0.02mg
Delphinidin
0.09mg
Malvidin
0.01mg
Pelargonidin
0.07mg
Peonidin
0.01mg
Catechin
0.09mg
Epigallocatechin
0.03mg
Epicatechin
0.25mg
Epigallocatechin 3-gallate
0.04mg
Quercetin
0.07mg

Nutrients percent of daily need

Calories:278.56kcal
13.93%
Fat:17.03g
26.19%
Saturated Fat:6.41g
40.09%
Carbohydrates:30.91g
10.3%
Net Carbohydrates:29.7g
10.8%
Sugar:20.88g
23.2%
Cholesterol:39.55mg
13.18%
Sodium:301.86mg
13.12%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.27g
6.54%
Phosphorus:98.82mg
9.88%
Vitamin A:459.3IU
9.19%
Selenium:5.76µg
8.22%
Iron:1.29mg
7.15%
Manganese:0.14mg
7.03%
Copper:0.13mg
6.58%
Vitamin B2:0.11mg
6.28%
Vitamin E:0.93mg
6.19%
Calcium:53.71mg
5.37%
Fiber:1.21g
4.84%
Folate:17.17µg
4.29%
Potassium:148.32mg
4.24%
Magnesium:16.79mg
4.2%
Vitamin B1:0.04mg
2.94%
Zinc:0.4mg
2.67%
Vitamin C:2.12mg
2.57%
Vitamin B5:0.26mg
2.55%
Vitamin B3:0.38mg
1.9%
Vitamin B6:0.03mg
1.73%
Vitamin K:1.72µg
1.64%
Vitamin B12:0.1µg
1.59%